A light, healthy sauté of Tenderstem broccoli with garlic, lemon and toasted nuts.
220g/1 packet tenderstem
10g/1 tablespoons butter or olive oil
1/2lemonjuice and zest
handful of nutsI used almonds, toasted over low heat
sea saltto taste
freshly ground black pepperto taste
Heat a large frying pan to medium-high and add the butter. When it has melted and stopped foaming, stir through the garlic, then add the broccoli. Cover the pan and cook for about 2 minutes, tossing once or twice as it steam-fries. Boil off any extra water in the pan then turn off the heat. Add the lemon zest and squeeze over the juice. Season with salt and plenty of pepper and toss to combine. Serve immediately or reserve for the custards (recipe follows).
To make this dish vegan, use olive oil instead of butter to sauté the tenderstem.